Summary

Ingredients

• 750 g potato (s), waxy
• 100 ml olive oil
• 150 g veetable onion (s)
• 1 beefsteak tomato (s)
• 2 cloves garlic)
• 2 bell peppers, red and yellow
• 1 teaspoon caraway seeds
• salt
• 0.5 ½ bunch parsley, smooth
• 2 tablespoon vinegar, (white wine vinegar)

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Instructions

1. Rinse and brush thoroughly potatoes. Cut potatoes with the skin into very thin slices or slice them on a cucumber slicer or in a food processor. Heat some oil in a pan and slowly fry the potato slices in portions over medium heat until crispy. Drain excess oil after frying.
2. In the meantime, peel the onions and cut into fine wedges. Rinse tomatoes, rub dry and cut in half across the stem. Press out the stones and dice the pulp. Peel the garlic and cut into thin slices. Clean the peppers (remove the stem and the white partitions), rinse and cut into strips.
3. Add paprika, onion, garlic, cumin and salt to the potatoes and fry for another 5 minutes. Take off the stove.
4. Rinse the parsley, shake dry and roughly chop. Add to the fried potatoes together with the diced tomatoes. Drizzle with vinegar, toss everything briefly and season with salt. Serve immediately.